不同交联度预糊化淀粉的制备以及在沙拉酱中的应用

Pregelatinized Starch Preparation and Application in Salad Dressing with Different Crossing-Linking Degree

为了探究预糊化淀粉在低脂沙拉酱中的运用,分析了不同交联度预糊化淀粉在黏稠度、粒径、溶油性和耐剪切性方面的差异,并研究其对低脂沙拉酱加工特性、黏稠度、外观和口感等感官评价的影响。结果表明,随着交联深度的增加,预糊化前后淀粉黏度降低,粒径增大、溶油性增强,耐剪切力增加,在应用效果上,深交联预糊化淀粉440在沙拉酱加工特性、口感和挺立度上均优于浅交联预糊化淀粉410和412,深交联预糊化变性淀粉适用于低脂沙拉酱的生产。

In order to explore the application pregelatinized starch in low-fat salad dressing,the differences in viscosity partical size soil solubility and shear resistance of pregelatinized strach with different cross-linking degrees was analyzed,and the effect of pregelatinized starch in low-fat salad dressing was studied.Influence of sensory evaluation on salad dressing processing characterisitics,viscosity appearence and mouthfeel.The results showed that with the increase of crossing dephth,viscosity of strach before and after pregelatinization decreased,partical size soil solubility and shear resistance increased.In terms of application effect,the deep crosslinked pregelatinized starch 440 was uesd in salad dressing processing.The proterties taste and stiffness were better than the shallow cross-linked pregelatinized starch 410 and 412,and the deep cross-linked strach was suitable for the production of low-fat salad dressing.